Brussel Sprout, Fig, and Feta Ravioli {video}

02.27.12Erin Alderson

[vimeo clip_id=”37471646″ width=”550″ ]

(I’m attempting to get out of my creative rut and learn more about my camera. This video is only my second attempt at shooting and editing a video by myself so if you notice stagnant angles, that’s because it’s just me, my camera, and my tripod. I’ve got a long way to go, but hey, practice makes better.)

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Failure.

When it comes to cooking, failure is an option (in small doses). Sometimes dishes fall flat or burn, sometimes you drop dessert on the floor, sometimes things just don’t come together. I think all too often we forget that this is okay. Cooking, just like many other things in life, takes practice. The goal is to not let failure win.

I don’t believe when people say “they are a bad cook.” I think that they haven’t tried to gain more knowledge, they haven’t spent time practicing, or they haven’t sought out help. Being a “bad cook” shouldn’t stop you from cooking. Food is such a large part of life.

I also think it’s important to remember, you don’t need to be perfect. You just need to practice (by doing.)

Take for example, me (and this pasta). I’m far from perfect, especially in the kitchen.

I use too much flour, cut uneven, eat too much filling (before it even hits the pasta), don’t measure anything, my ravioli sometimes falls apart, and usually I’m in too much of a hurry. But it’s practice and every time I make pasta (and remember to slow down), I get better and more comfortable.

I get into a rhythm in the kitchen. Recipes tend to fall my the wayside and instead I find myself going with the flow.

I also believe that recipes are a guiding point on otherwise blank canvas. A recipe can give you help or inspire you to create something completely different. So what if you decide not to follow a recipe, who cares? Experimenting is half the fun in cooking.

and not something to fear.

The original recipe was actually for a pasta bake but I really wanted to make my own pasta and some how this turned into an inside-out dish. Next time I will use gorgonzola (which will help make the insides creamier) but this pasta turn out great.

I’ve made pasta dough in a food processor before but I am very keen on constantly feeling my dough. I’ve made pasta enough times that I know when there is just enough flour. I also normally use my kitchen aid attachment to roll out the pasta but I wanted to show that you don’t need anything but your two hands and a rolling pin to make this great ravioli dinner.

Why go out for fine dining when you can make such a great dish at home?

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56 Responses to "Brussel Sprout, Fig, and Feta Ravioli {video}"

Your video is great, Erin!! I thought you did a wonderful job. I’m posting a video tomorrow and it’s only my 3rd ever video. I only have my laptop to use so it is very amateur-ish. Your’s is beautifully done! Did you keep stopping to change camera angles? Plus I was excited to see how to make pasta as I’ve never tried doing it before. After seeing two FMP members make their own pasta in the past two weeks, I’m inspired!

Thank you! I did keep stopping to change angles. It was nice to choose pasta for this video because it’s very forgiving and I couldn’t hurt the dough my stopping all the time (I did however get flour everywhere!)

What a fantastic video, Erin. Very simple with great angle variation. You are an inspiration. Can’t wait to start using the scary side of my camera. Great idea for the ravioli, too! I’ve made pasta tagliata once before, but I really want to get my hands into ravioli now that I see how simple the process is.

I love homemade pasta! This looks delicious… Ravioli always excites me, what little surprises are you hiding inside? Love this idea. PS rolling pasta, dough, etc with a rolling pin makes me feel so awesome. It’s a great satisfaction when we actually get to flatten hard balls of flour and water.

I think the video is great! No need for apologizing for the angles. So much easier to see something like ravioli being made than to read about it. And I couldn’t agree with everything you said about learning to cook – it’s exactly what I tell all of my friends, and it’s also what inspired my tagline: “If you’re not having fun, you’re doing it wrong!” It’s all about enjoying the process, not striving for perfection.

Completely agree! I think too often people look at cook as something “they have to do” or a “waste of time.” I understand that not everyone enjoys it but I think there are still people out there that would enjoy it if they were better at it!

Erin, this is a great post! Thanks for sharing. I also make my own pasta, but never used only a whole wheat flour. Your video is interesting and for only a second time it is well done! This is my first time here, bu I like it. Now I have to figure out how to follow you in my Google reader.

Love the video!! I think it’s amazing. I would never think to make a video, I wouldn’t even know where to start so I’m totally impressed 😀 And your ravioli look fantastic. My first ravioli experience, while delicious was almost a completely disaster in my eyes. You’ve inspired me to try again, maybe a little slower this time 🙂

What a great post, Erin!! And the video was the highlight– great shots, great music, great looking food– how fun. And what a creative spin you put on the recipe. I’ve been wanting to try my hand at making homemade pasta but have wimped out. This gives me confidence!

Erin! Thank you so much for stopping over at my site! loving your recipes and especially this one. I’ve had ravioli with some type of fig filling in mind for a while now, and this one sounds too yum. Your comments have been so kind, thank you miss!